Stewed Pork Ribs with Cuttlefish and Shrimp

Name: Stewed Pork Ribs with Cuttlefish and Shrimp
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Cuttlefish (dried); 8 Dried shrimp; 300g Pork chop; 5g salt; 3 slices ginger; Some water

by Wen Ting Qianzi

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Mussels and dried razor clams smell fishy, but they are very sweet when used in soups. Scallops, dried sea oysters, and golden hook (a kind of dried shrimp) are very zinc and calcium supplements and are often used by skilled mothers-in-laws. Boiled Taiwanese confinement oil rice, while dried cuttlefish and fish maw are nourishing to the parturient, they are used with keel, black-bone chicken, pork ribs, pork belly stewed and tonic soups, which are rich and mellow and delicious to the extreme.

Ingredients

1 Cuttlefish (dried)
8 Dried Shrimp
300g Pork Chop
5g Salt
3 slices Ginger
Some Water

Stewed Pork Ribs with Cuttlefish and Shrimp

1. Prepare the ingredients, put water in the pot, add a few shreds of ginger, and then put in the washed pork ribs, blanch the blood to remove the blood, and set aside

2. Cut the cuttlefish into strips about one centimeter wide with scissors, and soak them in water for half an hour. Be careful not to throw away the cuttlefish bones

Stewed Pork Ribs with Cuttlefish and Shrimp recipe

3. Put about 1000 ml of water into the saucepan, add pork short ribs, cuttlefish bones and dried cuttlefish at the same time. Turn to low heat and simmer for 2 hours

4. Finally, add the fresh shrimp (if it is dried shrimp and cuttlefish at the same time) and continue to simmer for 20 minutes, add salt to taste